Hazelnut
Tiramisù

For the coffee jelly: 250 g espresso - 40 g sugar 1,8 g agar agar (natural gelling and thickening agent)
For the hazelnut ice-cream: 1 l fresh milk- 300 g cream - 300 g sugar 50 g glucose - 180 g egg yolks - 120 g hazelnut paste
For the Tiramisù mousse: 80 g egg yolks - 160 g sugar 50 g Amaretto di Saronno Italian liqueur- 500 g Mascarpone cheese - 250 g double cream
To finish: cocoa powder

Moscato d'AstiDocg is aworldwide uniquewine thanks to its bouquet and drinkability. Tasting Moscato is like smelling a bunch in a glass: it displays the same range of aromas of Moscato grape in the nose and in themouth,which is nicely balanced between sweet taste, fresh acidity and perlage. Gallina Vineyard’s chalky soil produces full-scented golden grapes thanks to the sunny exposure of the slope.
[Voir le vin]

For the coffee jelly: put all the ingredients in a small saucepan and bring to a boil. Let cool and blend in a food processor.

For the hazelnut ice-cream: bring themilk to a boil.MIx the other ingredients until smooth in a bowl and pour in themilk. Bring to 180 °F and filter. Let cool and stir until creamy and thickened.

For the Tiramisù mousse: make a zabaione cream with sugar, egg yolks and Amaretto di Saronno. Stir in the Mascarpone cheese and double cream. Transfer the mixture in a whipper and insert two N2O chargers in the charger holder.

Presentation: in a crystal cup arrange layers of coffee jelly on the bottom, hazelnut ice-cream and whipped Tiramisù mousse. Sprinkle with cocoa powder before serving.